Well, after going for the Holy Grail of high hydration, Pete reminded me that I might be asking too much of my home oven. He was right, not enough heat for 65% hydration. My crust kept getting worse. I came back to earth, and after reading a lot of NY style threads, I went back to a 60% hydration which seems to be most the most popular with home oven use, and worked pretty good for me. I topped this pie with 4 cheese's, grilled chicken, bacon, maters, and onions. Instead of a red sauce I used a pesto sauce. It was a very good pie, the crust was crispy and light, and the toppings were a nice change of pace. The Cornicione was light, crispy, and tender. I'm going to stick with this hydration for a while, and see if I can keep getting the same results before I do any minor tweaking.
The dough was the same as the last. I did up the yeast to 1/2 tsp, and the salt to 1.74% per Pete's suggestion. The finished dough ball temp was 79 degrees. It sat in the fridge for 3 days, I had a temp probe next to the dough and the temp stayed around 36 degrees. I let the dough sit on the counter for 2 hours before I formed the skin. I used parchment paper again, and it did not seem to effect the oven spring. It cooked for about 7 minutes, the last minute I used the broiler. The dough was easy to form, and I think the three day rise improved the flavor, and browning.
I have been using a tsp of VWG in the last few versions. I am using KABF. I'm wondering if this is helping or am I am wasting my time and money doing this.
The last two pics are of my NY style bread. Just for fun I used the same recipe I made this pie with . I did up the yeast for the quick rise, and butter instead of oil. It was one of my better loafs, I could tell the high hydration helped the texture of the bread. It was really great the next day when I put it in the toaster.
My next pie will be more in the line of Ny style, Pepperoni. Thanks Pete for all your insight, I think I am back on the right track again.